Lemon Parmesan Trout

This one-pan Lemon Parmesan Trout is a zesty, rich, and tender meal that will make for an easy but impressive dinner. #paidpartnership

My newest one-pan meal will elevate your Valentine's dinner to a whole new level of romance – Lemon Parmesan Trout. This one-pan wonder not only delivers a burst of flavor but also brings simplicity to your kitchen. 

As Valentine's Day approaches, why settle for the ordinary when you can charm your special someone with a uniquely delightful dining experience? The zesty kick of lemon, the savoury richness of Parmesan, and the tender flakiness of trout make for the perfect balance of flavours. Best of all, this dish can be made with one-pan.

To source tender, flaky trout, be sure to grab yours from Pine View Farms, a local farm and butcher just north of Saskatoon. Their all-natural meat selection has a wide array of delicious meat and protein including trout! Use code EMILY15 to get $15 off your order*.

*Coupon valid until February 15th at midnight. One use per customer.

Lemon Parmesan Trout

Serves: 6

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

• 8 carrots

• 2 zucchini, sliced

• 1 large Pine View Farms trout filet

• 2 tablespoon honey

• 3 tablespoons oil

• 1 tablespoon mustard

• 2 cloves garlic, crushed

• 1 tablespoon dried basil

• 1 tablespoon dried parsley

• 1 tablespoon dried oregano

• 2 teaspoons paprika

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 lemons, 1 juiced and 1 sliced

• ½ cup freshly grated parmesan, plus more for garnish

• ¼ cup fresh basil, chopped (optional)

• ¼ cup fresh parsley, chopped (optional)

Directions

1. Preheat to 400°F.

2. Chop the carrots in half, and then slice again lengthwise. Coat in ½ a tablespoon of oil and salt and pepper. Place on a large baking sheet and cook in the oven for 10 minutes. 

3. While the carrots cook, mix the lemon garlic sauce by combining honey, 2 tablespoons of oil, mustard, garlic, basil, parsley, oregano, paprika, salt and pepper, and juice from 1 lemon in a small bowl. Set aside.

4. Pat the trout filet dry with a paper towel. When carrots are starting to soften, take them out of the oven. Move carrots around to the edges of the pan and carefully place the filet in the centre of the pan. Place the zucchini around the edges of the pan with the carrots. 

5. Pour the lemon sauce over the filet and brush the sauce to completely cover the top surface of the filet. 

6. Sprinkle the grated parmesan over the entire pan, saving 2 tablespoons for later. Place in the oven and bake until the trout is at least 125 degrees, about 20 minutes.

7. To serve, enjoy with the vegetables on the side and garnish with the leftover parmesan, chopped basil, and chopped parsley. To make this a more filling meal, add a salad, potato, or other starch dish on the side.